Paris, France

Bombance

Perfect Egg

Butternut Veloute, thyme and walnut emulsion

Upon reading the title that the egg would be perfect, my expectations were met as the gentle flavor of the butternut and walnut with a hint of thyme made for a complimentary pairing with the gently cooked egg.

Skate wing

This dish was delivered with sweet potato puree, spiced carrots and creamed fish sauce. I enjoyed the texture and tenderness of the fish and found the combination of the creamy seafood sauce less common to pair with sweet potato, but the pairing did work well, although adding more texture to the dish may have been something to consider as it was primary offered by the toothsome way the carrots were cooked rather than having them be more soft.

Ose

Kiss of humus

Exactly as it sounds. This was a playful start to the meal with a small taste of humus that was consumed by "kissing" the plate it was served on it remove it. 

Mullet fish

Presented with celery and fennel, I found the fennel to be tough as it was raw. However, the fish was perfectly tender and accompanied by a fish stock that was frothy in texture and unforgettable in depth of flavor. I do not recall tasting such a great intensity of flavor delivered by such a light texture that was nearly like fluffy air.

Stingray terrine with beets

I appreciated the unusual idea to make a less accessible fish into a terrine and offer it was a variety of vegetables. This made for both interesting texture and flavor and was recommended by the chef as being unique. 

Butternut squash soup with hazelnuts

This soup had a great depth of flavor with creamy and silky squash enhanced by the hazelnut crunch and oil. There was nothing too simple nor too complicated. It was just right.

Apple rhubarb crumble with vanilla whipped cream

As I had enjoyed the rest of the meal immensely, this was a little simple. The apple and rhubarb was a mushy texture that was not compensated for by the crumble on top. The whipped cream was solidly enjoyable, but not incredible enough to take particular delight in.

Fontaine de Mars

Duck confit

This duck was delicious with an incredibly crunchy crust on the skin with deeply satisfying duck flavor on the very tender meat. Serviced with frisée and potatoes, as it traditional. I really enjoyed this dish! 

Eggs and Mayonnaise

I experienced this to be a very heavy dish with beautifully crafted mayonnaise, but in large glops that covered all the other possible flavors on the plate, which included hard boiled eggs and chopped vegetables, including carrots, that were hidden beneath the large dollops of mayonnaise. 

Tanguy

This restaurant serves truly traditional crepes made from buckwheat. However, the menu also boasts a variety of modern creative fillings for the crepes with a reservation highly recommended due to the demand for the high quality delivered from this tiny location.

Plain buckwheat crepe served with buttermilk in which the crepe is soaked.

Aux2k

Pigeon and Smoked Eel

Skin of the pigeon was somewhat oily but very tender meat and enhanced by the confit shallots served on the plate as well as the delightful depth that the smoky eel added.

Hazelnut mouse

Balls of tender hazelnut mouse served with a black lemon sorbet to deliver a delicate  citrus contrast.